Artificial Flavors Free Stuffed Sweet Potatoes with Pulled Pork
Sweet potatoes roasted until their skins wrinkle and a deeply braised pulled pork — this is the kind of meal that feels indulgent but is built entirely from real, whole ingredients you can actually name. Every layer of flavor here comes from scratch: a spice rub of turmeric, ginger, Ceylon cinnamon, and garlic powder, plus a slow braise with bone broth, coconut aminos, and apple cider vinegar that coaxes the pork into something impossibly tender and rich. There are no flavor packets, no bottled sauces with mystery additives, and no shortcuts that sneak in synthetic ingredients — just time and technique doing the heavy lifting. Searing the pork in batches before braising builds that deep, caramelized crust that makes the shredded meat so satisfying, and the braising liquid reduces into a glossy, savory sauce you'll want to spoon over everything. The sweet potatoes get their own moment in a hot oven, coming out creamy inside with just a little coconut oil and sea salt to let their natural sweetness shine. Piled high with pork and finished with fresh cilantro and scallion greens, each stuffed potato is a complete, craveable meal that proves clean eating doesn't have to mean boring eating.
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Learn more →Ingredients
4 servings
For the pulled pork
- 2 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 tsp sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 cup bone broth
- 1 tsp fresh thyme leaves
For the sweet potatoes
- 4 medium sweet potatoes (about 8 oz each)
- 1 tbsp coconut oil
- ¼ tsp sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp sliced scallions, green tops only (optional)
Instructions
- 1
In a small bowl, combine the sea salt, turmeric, ginger, garlic powder, onion powder, and Ceylon cinnamon. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pork to a plate.
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